Blame this one on the kids – for Mother’s Day, we indulged in a sweet, sinful cinnamon bun with a steaming cup of coffee or an ice-cold mug of milk. We’re not sure why this is called Monkey Bread, but we’ve monkeyed around with the recipe our mama used to make, so we think the name is apropos. (Or maybe it’s because we have more fun than a barrel of monkeys as we stand in the kitchen and pull the warm bread apart, savoring each buttery bite.)
Forget a healthful breakfast in bed. We let the kids help shake the dough in the sugar and cinnamon, then waited for the amazing aroma of bubbly brown sugar and butter. And, for one morning, indulged in caloric overload. Mom’s Day comes just once a year.
Serves 6 to 8
2 (12-ounce) cans refrigerated buttermilk biscuits
1 cup sugar
1 tablespoon ground cinnamon
1/2 cup chopped pecans
1 cup firmly packed brown sugar
1 stick unsalted butter, melted
Heat oven to 350°F. Lightly grease 10-inch bundt pan.
Mix sugar and cinnamon in a large, zip-top bag.
Cut biscuits into quarters and roll into balls. Shake in bag to coat. Arrange evenly in bottom of pan and sprinkle with pecans.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 35 minutes or until top is golden. Remove from oven and cool 10 minutes. Turn upside down onto serving plate; pull apart to serve.
Diva confession: Cinnamon is the inner bark of tropical evergreen trees and thought to be the oldest of spices – in the Middle Ages it was essential to cooking. But that doesn’t mean you should keep it forever in your pantry. Heat, light and air disintegrate spices, so store in a tightly covered jar in a cool cabinet away from the heat. Ground cinnamon can last up to two years, but the older it is, the less intense the flavor.